From today's New York Times' Dining Section...
The Old-Fashioned Secret of Holiday Treats: The Times explains how cane syrup, brown sugar and molasses are made and how they contribute to the flavor of holiday treats. "When baking with these darker sweeteners, you reclaim the satisfyingly complex flavors of the past," says the article. With recipes for: Louisiana Gingerbread, Cane Syrup Popcorn Balls, and Cane Syrup Cake.
Sugar, Transformed: Like Martha, the Minimalist encourages us to make our own nut brittle. I've never done it because I'm afraid of burning sugar to my new stove top. Have you?
• From Hungary, for Hanukkah, From Long Ago: Joan Nathan shares Hanukkah memories and recipes including: Cheese Danish Pastries, Hungarian Stuffed-Under-the-Skin Chicken, and Hungarian Eggs With Tomatoes, Peppers and Onions.
• Serious Cookbook, Manic Pig: How a Canadian restaurant's self-published cookbook became "a publishing phenomenon." With a recipe for Venison Tartare.
• From the Sunday Times Magazine: Julie Powell, early well-known food blogger, looks into her recipe file and reflects on why she's hung on to some recipes for so long. With recipes for: Coffee-Roasted Fillet of Beef and yet another take on Macaroni and Cheese.
I've never tried making nut brittle. But I have made caramel many times. It always seems like it will make a terrible mess - but it never has so far. And it's not even that hard to clean the pot out if you put some warm water in right away.
I like the minimalists technique - I usually use some water. I will probably try his way next time I make it. There is something about those Minimalist Vidoes that make even tricky things seem easy. Any time I see him make something in the video I want to try it right away.
I've used Martha's nut brittle recipes for years and give it as Christmas gifts. It's not difficult at all!
I want to make the Corn Syrup Cake but probably won't bother if I have to mail-order for the Steen's syrup, however amazing it sounds. Anyone in New York, please let me know if you encounter a local source. Thanks.
My fiancee and I spent the weekend putting together holiday gift baskets and, in the process, took our maiden candy voyage--bacon pecan nut brittle. I know what you're thinking, but we used some artisan bacon (linked to in my name) and the smokey/salty crunch of the bacon balanced nicely.
Our first batch of brittle was a tad thick, though still delicious. But our second batch turned out beautifully. The key, we found, was to work quickly when stirring in the bacon and nuts, and to work slowly when spreading the brittle on the pan.
Jennifer, can you share your brittle recipe?